Fish stew is a favorite and the best thing about this one is its versatility. The first time I made this, it was so good, I burned my tongue because I couldn’t wait for it to cool. The second time, I decided to kick it up a little by adding the Old Bay seasoning and jalapeño pepper, for a little more heat and spice. The last time, I added small new potatoes because I wanted a heartier stew. The point is, you can follow the recipe exactly or change it up a little and make it your own.
1 large onion, roughly chopped
2 baby bok choy, roughly chopped into bite-sized pieces
1 tablespoon olive oil
28 ounces diced tomatoes
1 pound new potatoes (about 7 small potatoes)
1 cup chicken stock
1 jalapeño pepper, seeded and diced
2 tablespoons garlic paste
1 teaspoon Old Bay seasoning
1 pound tilapia, cut into bite-sized pieces
1 cup pitted olives
Large (5-quart) pot, with lid
Measuring cups and spoons
1. Cook chopped onions and bok choy with oil in pot over medium heat until tender — about 6 minutes.
2. Add tomatoes, potatoes, stock, jalapeño, garlic, and Old Bay. Stir. Reduce heat to medium-low.
3. Cover pot and let simmer until potatoes are fork tender — about 20 minutes.
4. Add tilapia pieces and olives. Stir. Cover and cook until fish is opaque — about 5 minutes.
NOTES & TIPS
• No tilapia? Any firm white fish will do, such as cod or red snapper. Avoid substituting oily fish, like tuna or mackerel; their stronger flavor can be overpowering. Also, avoid any fish with flaky or tender flesh, as it will fall apart in the stew.
• If you omit the Old Bay seasoning, you’ll need to add salt to taste.
• I like to use a mix of green and kalamata olives for this dish. Use whichever you prefer. Black olives are too mild for stew; they’re best enjoyed in salads.
• Scrub potatoes well. Halve any large ones so that all potatoes are roughly the same size.